YOUR SOLIN GENERATED RECIPE
Lean ground beef sautéed in a savory-sweet ginger sauce, served over nutty brown rice with crisp, vibrant vegetables for a satisfying crunch.
INGREDIENTS
8 oz Ground beef (93% lean)
0.25 cup Cooked brown rice
1 tbsp Coconut aminos
0.5 tsp Toasted sesame oil
0.5 tsp Raw honey
1 clove Garlic
0.5 tsp Grated ginger
1 cup Fresh baby spinach
0.25 cup Shredded carrots
0.25 cup Sliced cucumber
0.5 tsp Sesame seeds
1 stalk Green onion
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
In a small bowl, whisk together the coconut aminos, raw honey, minced garlic, and grated ginger to create the bulgogi sauce.
Heat a large non-stick skillet over medium-high heat and add the ground beef, seasoning it with sea salt and black pepper.
Cook the beef until fully browned and crumbled, then pour the prepared sauce over the meat and simmer for 2 minutes until the liquid reduces slightly.
In a separate small pan, lightly sauté the baby spinach with a splash of water for 60 seconds until just wilted.
Place the warm cooked brown rice in the center of a bowl.
Arrange the bulgogi beef, sautéed spinach, shredded carrots, and sliced cucumbers in sections over the rice.
Drizzle the entire bowl with toasted sesame oil and garnish with sesame seeds and thinly sliced green onions.